Wonderful looking brisket Greg!!! I sure do love a jiggly brisket as you know! It had a beautiful colored bark and smoke ring. And man was it juicy! That was some finger licking goodness right there brother! I'm happy to see you rediscovering your roots and cooking some low & slow BBQ again. I can't thank you enough for the shout out!!! Cheers to ya Greg!
It's no secret, the PBC performs as advertised. Flawless every time, and I'm still blown away with it even after a full year. Ah, but I haven't hung a brisket in it (yet)... I'll be out looking for good prices tomorrow, no doubt. Great video and cook, Greg!
Greg, I've had my PBC about 18 months & 80+ cooks. Amazing product! I reached out with a question and Noah called me personally on New Years eve afternoon. WOW what service! Oddly enough I am cooking a 16+ pound USDA prime brisket right now exactly how you did it. Love your videos (Troy too). I was shopping for a side box smoker in the $2000-$3000 range, at $300 the PBC is without a doubt a must in anyone's cooking arsenal. Thanks for all you do Greg!
Looks great I need a PBC added to my arsenal! I have a Webber kettle and a Backwoods cabinet style smoker with a removable water pan and charcoal basket currently but I love the videos I see using the PBC. Thanks for posting!
Just picked up 2 PBX’s. I know this vid is old but if I was hanging this I’d put the hook thru the flat. Keeps it further from coals and the point can handle the heat with all the fat imo. Also I think he sliced the point the wrong way. I could be wrong it happened so fast lol. Happy smoking er cooking
Clever spiritzing the butcher paper with the beef broth (I don't think I have ever seen that before) - Great looking Beef! Bring on the low and slow Vids Greg!
looking very tasty again. you do need patience with this type of cooking but what you get in return is fantastic. can't wait for the days to get warmer again.....freezing hard here the last few weeks.
Well guys and girls, I love my pit barrels and have owned them for over 10 years and have talked BBQ with Noah several times when he first got started. I hung a brisket, the flat & narrow side down and sure enough, the thinner end closest to the coals was overdone and dry, just as Greg discovered here in this video. Then, just like Greg, I cooked another brisket with the point still on but unlike Greg, I hung that big thick end down by the coals, thin end up and it turned out beautifully from thick to thin. And also, I disagree with Greg when he says when finally wrapping the brisket in pink paper, put the fat side down to protect the meat...WRONG. The meat is basically already cooked and the purpose of the pink paper step is to make it tender with the use of a little steam. There is no need to further protect the meat with the meat side up and fat down. Rather, in this step, wrap it but put the fat side up and let that fat render down through that meat for incredible flavor and no protection was needed at this stage. Try it! I think you will agree but let me know please. Thanks, Tom (formerly Rocking M Ranch, Hillsboro, OR).
I LOVE, LOVE , LOVE my PBC!! I need to try this on it and your Texas style Beef Ribs. The best Prime Rib Roast EVER came off the PPC. It's can't be beat!
I've been smoking on a PBC for about five years now and have cooked just about everything BBQ on it, including Thanksgiving turkey that came out phenomenal. It might seem counterintuitive, but hanging meats won't cause them to burn at the region closest to the coals. The barrel heats uniformly. The typical cook temp is about 275*F and a full load of Kingsford blue will burn for about 9 hours (this varies with altitude and wind for obvious reasons). I have tried both lump and briquettes in the PBC and briquettes are much easier to manage. Lump burns hotter than briquettes and tends to raise the overall cook temp. Using briquettes allows you to "set and forget" your PBC.
Great video! I should be able to pick up my PBC in a week or so and I have folks clamoring for brisket. Do you think it is worth a shot trying the cook point side down, to try and prevent the flat from drying out? Not sure if anyone has tried that yet. Either way, thanks for all the great instruction!
Had several not so positive experiences trying to cook brisket. Haven't tried on the PBC yet. Will have to give that a shot! Thanks for the vid! Cheers!
Is there a reason why you didn’t hang it from the flat so the thicker point would be closer to the fire. I just got my PBC yesterday and plan to do a brisket next weekend. Thanks and love your videos.
Greg, you beat that bad boy up like it owed you money..that bark was amazing the color was killer.looks like it all worked out. the tip of spritzing the butcher paper was brilliant...Ha... never thought of it..thats why theres you tube..very well done brother..
Tomorrow I attempt my first brisket on my new pit barrel. I’ve done brisket before on my other barbecues and slow cookers. I am a temperature nut so pray for me that I don’t become all OCD. I’ll report back.
I'm a native Texan and I appreciate the salt and pepper tribute. I have tried both salt and pepper as well as some pre-packaged stuff as well. I like both fairly equally but I never get too crazy with it. A good piece of brisket with some TLC is superior to any other piece of the cow.
Greg, I have and love my PBC. I don't have much luck with long cooks for brisket and Pork butt. It's not that I can't get it tender or moist. It's that the smoke gets bitter with all the fat dripping on the coals. Great for chicken, ribs, and trip tip. I get rave reviews on my tri tip. Love your vids. Please keep them coming.
Excellent video, the best brisket I have made has come off the PBC! I haven't used it in a long time your video makes me want to do a brisket for the Superbowl this year.
Hey Greg your videos are great. I watch them all and I bought my Pit Barrel years ago after watching their videos and yours. I have done a lot of briskets on mine and one thing I do is hang the brisket point end down. The point can handle that heat near the fire because (like you said) of all the fat at the end. It does seem strange when you are doing it because the point is larger and feels like it should be at the top for securing the meat. Hope that helps, and again I think your videos are great and they originally helped me decided on buying the pbc.
John McClung I’m about to do my first brisket this weekend on my pbc. I too was going to hang it point down but should I still trim in to close to 1/4 inch? Also did/do you probe, and if so where (point or flat)?
Stone washing it down! Delish! Could you hang the brisket by the flat and have the point exposed to the more intense heat? Would the point be less prone to drying? Would the flat be tough enough to support the weight of it all?
I wonder if you put the thicker end towards the fire, will the brisket cook more even or will the meat almost kind of rip since all the weight will be going down?
Nice cook!! From my experience the PBC can only cook shorter briskets, around 16" - 18" and not have that burned bottom. Have you tried splitting the point from the flat and cooking them separately? Maybe paring them back up in the paper when they break their stall points. After watching this I might give it a go this weekend. It has been a while since I cooked brisket. 😋
Greg's favourite words: Worcestershire sauce and Horseradish. Now seriously, I hope one day I can finally have some beef brisket. Never had that before.
So what about hooking and hanging it from the flat end instead of the point? Wouldn't that be better to not have the thinner piece of meat closer to the heat source?
I would like to know what the temperature gradient was across that brisket. Had to be in excess of 50 degrees. Have you profiled the cooking zone temperature gradient? Thanks
Great cook! I was thinking about getting the Pit Barrel Cooker but a friend of mine suggested the Hunsaker. I would be interested in your thoughts on which one to get. Thanks Greg. I love your channel. I have a Sunterra Santa Maria so I follow your channel all the time.
looks great for such a simple cooker. do you think you would get better results had you put the hooks in the flat instead? that way you cook the point a little hotter and the render more fat but not dry out part of the flat??
Great looking brisket! Curious about the value of hanging the meat then putting it on the grate after wrapping. Why not do the whole thing on the grate? I'm not being critical, I'm just really curious as to the benefits of hanging vs flat.
Hey Greg nice cook man! I was wondering what was the amount of charcoal that you used, so you don't have to put more during the whole process. Thanks!!
I'm having the same question lol maybe he could make a video only for things like that with the different types of grills he has cause i have been wondering about these things in many of his videos
luis antonio ramirez garcia i own a pbc, and have never had to add charcoal during a cook. It cooks hotter than most smokers, which is why he was able to cook it so fast
The basket is filled level with charcoal and that's it. No more is added. I actually have a video introducing the PBC where all of these questions are answered. I agree with you about doing some videos on my grill set-ups. Thanks!
Looks really tasty! I allways use a lot of different spices for my smoked meat, but I have try it next time with only pepper, salt and worcestershiresauce! :0
Mighty Burgers you'll stop using everything else. Youngbucksbbq sells a salt pepper, and garlic seasoning for cheap. it wins me trophy's at cook offs year after year
Never seen A PBC used for brisket in this fashion. Impressive. Still best flavor and best of everything is on your gorgeous Lone Star Grill. You have an impressive line of grills and i don't blame you one iota for showcasing them all. IMHO you'd choose your lone Star first. But I'm from Texas so there's that.. 🔥😂
I am going to smoke a whole 13 pound brisket on my pellet grill. I saw a chart that says 1.5 hours per pound, that puts me at 19.5 hours. Does that sound right? I was guessing 10 or 12 hours. Sure could use some help with this thanks. By the way your RUclips channel is my all time favorite! Thanks again.
Wonderful looking brisket Greg!!! I sure do love a jiggly brisket as you know! It had a beautiful colored bark and smoke ring. And man was it juicy! That was some finger licking goodness right there brother! I'm happy to see you rediscovering your roots and cooking some low & slow BBQ again. I can't thank you enough for the shout out!!! Cheers to ya Greg!
That's a great looking Brisket! You dropped the mic on this one. Awesome!
Video is very well done. Thanks for sharing. Brisket turned out amazing!
It's no secret, the PBC performs as advertised. Flawless every time, and I'm still blown away with it even after a full year. Ah, but I haven't hung a brisket in it (yet)... I'll be out looking for good prices tomorrow, no doubt. Great video and cook, Greg!
Greg, I've had my PBC about 18 months & 80+ cooks. Amazing product! I reached out with a question and Noah called me personally on New Years eve afternoon. WOW what service! Oddly enough I am cooking a 16+ pound USDA prime brisket right now exactly how you did it. Love your videos (Troy too). I was shopping for a side box smoker in the $2000-$3000 range, at $300 the PBC is without a doubt a must in anyone's cooking arsenal. Thanks for all you do Greg!
Thank you David. I have a buddy that uses his PBC for catering! It's a great and very simple cooker!
hi there ballistic! based on your recommendation, i bought one of these today! its my 1st smoker and im so excited to start learning!
Looks great I need a PBC added to my arsenal! I have a Webber kettle and a Backwoods cabinet style smoker with a removable water pan and charcoal basket currently but I love the videos I see using the PBC. Thanks for posting!
Just picked up 2 PBX’s. I know this vid is old but if I was hanging this I’d put the hook thru the flat. Keeps it further from coals and the point can handle the heat with all the fat imo. Also I think he sliced the point the wrong way. I could be wrong it happened so fast lol. Happy smoking er cooking
im so excited to see you go back to your old style of bbq. your right on the money.
Just got the pit barrel junior, mainly bc ease of use for traveling/camping/tailgating...my favorite smoker
Thank you. Used your advice for my first brisket. Turned out amazing
Clever spiritzing the butcher paper with the beef broth (I don't think I have ever seen that before) - Great looking Beef! Bring on the low and slow Vids Greg!
Great to see some low & slow cooking going on Greg.
Awesome looking brisket!
Than you Joe! Rock on brother!
Very nice. The PBS is just simply awesome for someone to get started with.
That is one good looking brisket! I just picked up a drum smoker not too long ago. This video makes me want to do a brisket on it real soon! Thanks!
*You and Rus drove me nuts this P.M. with the BBQ Beef Brisket Pit Barrel Cooker! LOL*
The PBC can cook up an amazing brisket, and yours was no exception! Perfectly tender, juicy and nice smoke ring!
you're a great youtubers & the best bbq channel imo, much love !
looking very tasty again. you do need patience with this type of cooking but what you get in return is fantastic. can't wait for the days to get warmer again.....freezing hard here the last few weeks.
Well guys and girls, I love my pit barrels and have owned them for over 10 years and have talked BBQ with Noah several times when he first got started. I hung a brisket, the flat & narrow side down and sure enough, the thinner end closest to the coals was overdone and dry, just as Greg discovered here in this video. Then, just like Greg, I cooked another brisket with the point still on but unlike Greg, I hung that big thick end down by the coals, thin end up and it turned out beautifully from thick to thin. And also, I disagree with Greg when he says when finally wrapping the brisket in pink paper, put the fat side down to protect the meat...WRONG. The meat is basically already cooked and the purpose of the pink paper step is to make it tender with the use of a little steam. There is no need to further protect the meat with the meat side up and fat down. Rather, in this step, wrap it but put the fat side up and let that fat render down through that meat for incredible flavor and no protection was needed at this stage. Try it! I think you will agree but let me know please. Thanks, Tom (formerly Rocking M Ranch, Hillsboro, OR).
Agree about the point being closer to the coals. Only makes sense. Getting my 2 PBX’s soon!
Thanks for the early birthday gift Greg! I feel like the beef broth spray could have a lot of uses.
Happy Birthday Brian!
I LOVE, LOVE , LOVE my PBC!! I need to try this on it and your Texas style Beef Ribs. The best Prime Rib Roast EVER came off the PPC. It's can't be beat!
Soon as you bent it over your finger, I yelled 'PERFECT"!. Nice job!
I've been smoking on a PBC for about five years now and have cooked just about everything BBQ on it, including Thanksgiving turkey that came out phenomenal. It might seem counterintuitive, but hanging meats won't cause them to burn at the region closest to the coals. The barrel heats uniformly. The typical cook temp is about 275*F and a full load of Kingsford blue will burn for about 9 hours (this varies with altitude and wind for obvious reasons).
I have tried both lump and briquettes in the PBC and briquettes are much easier to manage. Lump burns hotter than briquettes and tends to raise the overall cook temp. Using briquettes allows you to "set and forget" your PBC.
Turned out great! Never used a pit barrel before. Might have to get myself one! Excellent production!
Nice cook Greg. I love brisket. Even the overcooked pieces will make a great sandwich with your favorite BBQ sauce.
Great video! I should be able to pick up my PBC in a week or so and I have folks clamoring for brisket. Do you think it is worth a shot trying the cook point side down, to try and prevent the flat from drying out? Not sure if anyone has tried that yet. Either way, thanks for all the great instruction!
Had several not so positive experiences trying to cook brisket. Haven't tried on the PBC yet. Will have to give that a shot! Thanks for the vid! Cheers!
i love my pit barrel cooker. i love how fast it cooks a quality brisket
Yeah man, my PBC kinda' ended up getting tucked away in 2016. I plan on making up for that during 2017!
sorry for late question. That burned flat point, how about hanging it from the point/flat site down (the thicker side)?
that's what I was going to ask too, why not hang it thick side/end down? OR hang it from both ends/both bars. I'm pretty new to the PBC.
Is there a reason why you didn’t hang it from the flat so the thicker point would be closer to the fire. I just got my PBC yesterday and plan to do a brisket next weekend. Thanks and love your videos.
Believe it or not, the heat is more concentrated towards the lid. While the lid is on and food is cooking, the charcoal isn't raging hot.
Love the 'old school' back to basics cooking ... #Magic
What is the reason for wetting the paper first?
Like the new focus. It's what got me into your channel to begin with.
love when you post videos man keep up the great work
Thanks for watching!
I have the same issue with brisket on the PBC, the tip is too close to the charcoal and dries out.
Did you have to refill the charcoal basket at all? How much do you light in the chimney or does it really matter?
won't the flat cook faster being closer to the fire?
Would it make sense to place the flat down towards the heat to avoid the dryness .
Greg, you beat that bad boy up like it owed you money..that bark was amazing the color was killer.looks like it all worked out. the tip of spritzing the butcher paper was brilliant...Ha... never thought of it..thats why theres you tube..very well done brother..
Tomorrow I attempt my first brisket on my new pit barrel. I’ve done brisket before on my other barbecues and slow cookers. I am a temperature nut so pray for me that I don’t become all OCD. I’ll report back.
How was it?
Awesome vid! Nice to see any channel that advertises as BBQ doing some actual good ol' low n' slow.
I'm a native Texan and I appreciate the salt and pepper tribute. I have tried both salt and pepper as well as some pre-packaged stuff as well. I like both fairly equally but I never get too crazy with it. A good piece of brisket with some TLC is superior to any other piece of the cow.
Do you have to spray it every hour or do you just leave it until you get the right internal temp?
Greg, I have and love my PBC. I don't have much luck with long cooks for brisket and Pork butt. It's not that I can't get it tender or moist. It's that the smoke gets bitter with all the fat dripping on the coals. Great for chicken, ribs, and trip tip. I get rave reviews on my tri tip. Love your vids. Please keep them coming.
I know you don’t need liquid with this cooker but I wonder what if you hung a container filled with ipa beer if it would infuse it
Excellent video, the best brisket I have made has come off the PBC! I haven't used it in a long time your video makes me want to do a brisket for the Superbowl this year.
I plan on using mine a lot more in 2017. Cooked up some chicken for the family last week. Love this thing!
that was awesome recipe the brisket had plenty of bark the Smoke Ring was off the hook. always look forward all your videos
Yea for low and slow. I love my Pit Barrel Cooker!
what are the advantages of wrapping with pink butcher paper as opposed to tin foil?
Hey Greg your videos are great. I watch them all and I bought my Pit Barrel years ago after watching their videos and yours. I have done a lot of briskets on mine and one thing I do is hang the brisket point end down. The point can handle that heat near the fire because (like you said) of all the fat at the end. It does seem strange when you are doing it because the point is larger and feels like it should be at the top for securing the meat. Hope that helps, and again I think your videos are great and they originally helped me decided on buying the pbc.
Thank you John! I was wondering about point down! I'll try this next time!
John McClung I’m about to do my first brisket this weekend on my pbc. I too was going to hang it point down but should I still trim in to close to 1/4 inch? Also did/do you probe, and if so where (point or flat)?
How much charcoal would you need for a cook like that?
At 3:48- what kind of probe is that?
Loving mines. 2 yrs of deliciousness!
looks very delicious and tasty Greg
Brisket will be on the plan for this year to grill
Stone washing it down! Delish! Could you hang the brisket by the flat and have the point exposed to the more intense heat? Would the point be less prone to drying? Would the flat be tough enough to support the weight of it all?
I wonder if you put the thicker end towards the fire, will the brisket cook more even or will the meat almost kind of rip since all the weight will be going down?
I'm not sure. I cooked this as suggested by PBC. I think this was just a little too long. Live n learn.
Ballistic BBQ Ok thank you! Still the Brisket looked amazing
Wow that looks wonderful Greg.
Thank you Angie! We had some great sandwiches with these slices!
Can lump charcoal be use in the pit cooker, because kingsford is recommended and I only have access to lump charcoal
How much charcoal do you use on a cook like this?
Nice cook!! From my experience the PBC can only cook shorter briskets, around 16" - 18" and not have that burned bottom. Have you tried splitting the point from the flat and cooking them separately? Maybe paring them back up in the paper when they break their stall points. After watching this I might give it a go this weekend. It has been a while since I cooked brisket. 😋
@@markdallmann609 Ditto Mark!
Greg's favourite words: Worcestershire sauce and Horseradish. Now seriously, I hope one day I can finally have some beef brisket. Never had that before.
So what about hooking and hanging it from the flat end instead of the point? Wouldn't that be better to not have the thinner piece of meat closer to the heat source?
Wow, looks great ! It must really help to wrap it at 165 deg. to keep it juicy.
I would like to know what the temperature gradient was across that brisket. Had to be in excess of 50 degrees. Have you profiled the cooking zone temperature gradient?
Thanks
Whisky Echo not sure it would be such a large difference
did you have to add more wood chips or charcoal at any point?
did you have to add additional charchol
Great video Greg !
Great cook! I was thinking about getting the Pit Barrel Cooker but a friend of mine suggested the Hunsaker. I would be interested in your thoughts on which one to get. Thanks Greg. I love your channel. I have a Sunterra Santa Maria so I follow your channel all the time.
looks great for such a simple cooker. do you think you would get better results had you put the hooks in the flat instead? that way you cook the point a little hotter and the render more fat but not dry out part of the flat??
Great looking brisket, that PBC must be amazing it can do cook a 16 lb brisket in 9 hours.
That brisket looks awesome Greg, great video!
What is the final internal temperature of the brisket?
Bout' 203ºF
225f 250f 275f 300f? What is the best temperature?
That's one tasty looking brisket mate! Never tried that Sauce on meat before, next time I will be giving that a crack. Thanks for the Video!
Great job thanks!
Could you taste the smoke from the wood chips?
How would you say you like your PBC versus your Lone Star Offset smokers?
I like my pit barrel cooker, but I have found that it's difficult to get a quality bark on the meat. Any tips for getting a top notch bark on there?
Good looking brisket there
The dry bit aint bad some people actually love and prefer those, nice one, hungry already....again
I notice you pointed out the color of the paper. Does the color affect anything?
Robert's Art Studio its a special type. yes. ask for it by name.
The pink paper is unfinished, basically just raw paper. I'll add a link of where I buy mine up in the description box.
Awesome Video Greg!
Great looking brisket! Curious about the value of hanging the meat then putting it on the grate after wrapping. Why not do the whole thing on the grate? I'm not being critical, I'm just really curious as to the benefits of hanging vs flat.
Do they make a heat deflector for it?
Don't need one. PBC cooks uniformly.
why do i watch these videos when im hungry late at night?
Looking good. Do you have a Pellet grill? If so what kind?
awesome vid! thanks so much. for the second stage, is it ok to use foil instead of the butcher paper?
Yes, foil is the most common wrap used actually.
Why do you like to use butcher paper? Just curious.
Hey Greg nice cook man! I was wondering what was the amount of charcoal that you used, so you don't have to put more during the whole process. Thanks!!
I'm having the same question lol maybe he could make a video only for things like that with the different types of grills he has cause i have been wondering about these things in many of his videos
luis antonio ramirez garcia i own a pbc, and have never had to add charcoal during a cook. It cooks hotter than most smokers, which is why he was able to cook it so fast
You simply fill the basket to the top and that's it. The chips you saw me add were the only chips added. That's the beauty of the PBC.
The basket is filled level with charcoal and that's it. No more is added. I actually have a video introducing the PBC where all of these questions are answered. I agree with you about doing some videos on my grill set-ups. Thanks!
Thanks man! I appreciate it!
Pido you think injecting it with the wousteshire sauce would make it to salty.. Just curious on your thoughts with that
How do you control flame up's from dripping's on the coals? Approx how many lbs of coal's did you start with for that long of cook?
Did you need to add anymore charcoal?
Greg job Greg. Love the low and slow cooks. Would love to see some Weber cooks with the Grillaque or the JB7000
What was the grade of the meat?
Looks really tasty! I allways use a lot of different spices for my smoked meat, but I have try it next time with only pepper, salt and worcestershiresauce! :0
You won´t be sorry.
Mighty Burgers you'll stop using everything else. Youngbucksbbq sells a salt pepper, and garlic seasoning for cheap. it wins me trophy's at cook offs year after year
Ok, I´m very excited about the result!
Beef has that richness that doesn't need too much seasoning. You'll enjoy it!
Ballistic BBQ you so lucky you have it to yourself lol
how much coal do you add to this specific cooker to get the right temp?
Never seen A PBC used for brisket in this fashion. Impressive. Still best flavor and best of everything is on your gorgeous Lone Star Grill.
You have an impressive line of grills and i don't blame you one iota for showcasing them all. IMHO you'd choose your lone Star first. But I'm from Texas so there's that.. 🔥😂
nice video i really loved your cooking
I am going to smoke a whole 13 pound brisket on my pellet grill. I saw a chart that says 1.5 hours per pound, that puts me at 19.5 hours. Does that sound right? I was guessing 10 or 12 hours. Sure could use some help with this thanks. By the way your RUclips channel is my all time favorite! Thanks again.
Man, that's one great looking brisket Greg!
Beautiful brisket. I love my PBC. Lol. Great cook.
Thank you Quinn! Cheers!